100 Favorite Dishes: No. 76 -- Linguine Vongole From Il Bellagio

Il Bellagio in CityPlace has plenty to offer with its mainly made-to-order menu. From fresh breads and pizzas straight out of the wood-burning brick oven to the homemade desserts and pastas prepared by the owner's family, Bellagio has authentic Italian piazza written all over it.

A steadfast favorite among its traditional-style fare: the simple -- yet classic -- linguine vongole ($13.95 for lunch/$16.95 for dinner). At Bellagio, the clam sauce is served two ways -- either a red tomato base or white wine and olive oil. Although the fresh tomato sauce holds its own, the white wine clam sauce remains a consistent crowd pleaser.

Bellagio starts this dish from scratch, combining the basics -- clams, garlic, white wine, olive oil, and spices -- to make a fragrant, flavorful dish. Dense enough to mop up with bread, it's not the typical watery gloss of sauce you'll find at other establishments.

The chef's key to making linguine with clams, according to the owner, is in the pasta preparation. By slightly undercooking the linguine, it's able to lock in flavor -- soaking up every ingredient as the chef finishes cooking both pasta and sauce together in the pan. From there, it's just a matter of plating -- with another hearty helping of fresh shell-in clams, of course.